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Green Goddess Vegan Broccoli Soup + Kale Chips
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4.14 from 23 votes

Green Goddess Vegan Broccoli Soup

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Servings: 6 -8 servings


  • 1 head broccoli
  • 4 tbsp coconut oil divided
  • 1 small yellow onion diced
  • 1 leek cleaned and sliced
  • 2 cloves garlic minced
  • 2 cups vegetable broth
  • 1 head of kale chopped and divided
  • 3 tbsp flour
  • 2 cups non dairy milk I used almond milk but coconut milk works too
  • 1/2-1 tsp salt *add more depending on your taste*
  • 1/2 tsp pepper
  • 1/2 tsp red pepper flakes
  • Pumpkin seeds for garnish

Kale chips

  • 2 cups kale chopped
  • 1-2 tsp olive oil
  • Salt & pepper to taste


  • Preheat oven to 400 F. Wash and chop kale, then dry thoroughly before tossing 2 cups of it with 1-2 tsp olive oil, massaging oil into leaves and seasoning with salt before spreading onto a parchment-lined baking sheet. Set aside for now.
  • Trim and wash broccoli, then cut into florets. Melt 2 tbsp coconut oil in a large pot on med-high heat. Saute onions, leek and garlic.
  • Add broccoli and vegetable broth, bringing to a boil then simmering for 2 min until broccoli is tender.
  • Remove from heat, and stir in 2 cups of chopped kale, letting cool for about 15 min before pureeing vegetables in a blender (I used my Vitamix for this one!)
  • While waiting for the veggies to cool, you can make your kale chips! Bake them in the preheated oven for 7-8 min, checking and flipping them every couple minutes so they don't burn. When they're crispy, remove them from the oven and set aside to top your soup with.
  • Heat remaining 2 tbsp coconut oil in the large pot on med-high heat. Whisk in flour, then gradually add your non-dairy milk, salt and pepper, stirring til thickened. Stir in vegetable puree and serve with pumpkin seeds and kale chips!